Chicken Bulgogi with Radish Salad

400g chicken thigh, thinly sliced
½ onion (half sliced, half chopped)
2 garlic cloves, finely chopped
1 thumb-sized ginger, finely chopped
Lettuce leaves, to serve
Steamed rice, to serve
Vegetable oil

The Marinade
2 tablespoons light soy sauce
1 tablespoon gochujang
1 tablespoon honey (or rice syrup)
1 tablespoon mirin
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds

Radish Salad
½ daikon, julienned
1 teaspoon gochugaru
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon fish sauce
1 garlic clove, finely chopped
Spring onions, sliced

PREPARATION

1. Prepare the radish salad by mixing daikon with garlic, gochugaru, rice vinegar, sugar and fish sauce. Add spring onions and set aside.
2. In a blender or bowl, combine chopped onion, garlic, ginger, soy sauce, gochujang, honey, mirin, sesame oil and sesame seeds.
3. Add the sliced chicken and mix well to coat evenly.

COOKING

1. Heat a frying pan over high heat with a little oil until smoking.
2. Add the marinated chicken, spreading it out to ensure even cooking.
3. Sear for a few minutes to develop a lightly charred, smoky flavour.
4. Reduce the heat slightly and continue cooking until the chicken is fully cooked through.
5. Add the sliced onions and cook briefly to soften and absorb flavour.
6. Splash in a little water to deglaze the pan and lift the caramelised bits.
7. Stir to combine and finish cooking.
8. Serve the chicken with rice and lettuce leaves.
9. Top with radish salad and wrap to eat.

School of Wok Tips

• High heat is key to achieving a smoky, barbecue-style flavour.
• Thinly sliced chicken cooks quickly and absorbs marinade well.
• Balance sweet and savoury elements in the marinade.
• Use lettuce wraps for a fresh contrast to the rich chicken.

FAQs

What is bulgogi traditionally made with?
It’s usually made with beef, but chicken is a popular and quicker alternative.

Do I need a grill?
No, a hot frying pan can replicate the charred effect well.

Can I make this less spicy?
Yes, reduce the gochujang or omit gochugaru in the salad.